California Chicken Chili

Prep:

10 m

Cook:

25 m

Ready in:

35 m

Yum

This soup is especially good if you want to use your leftover chicken or turkey. Serve with any topping, from limes to tortilla.

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Servings: 4

Vegetable oil

2 tbsp.

Onion

1, chopped

Garlic

2 cloves, minced

Chicken broth

1 (14.5 oz.) can

Tomatillos

1 (18.75 oz.) can, drained, chopped

Diced tomatoes

1 (16 oz.) can

Diced green chilis

1 (7 oz.) can

Dried oregano

½ tsp.

Ground coriander seed

½ tsp.

Ground cumin

¼ tsp.

Fresh corn

2 ears

Chicken meat

1 lb., diced, cooked

White beans

1 (15 oz.) can

Salt

1 pinch

Black pepper

to taste

Heat oil in a slow cooker, add onion and garlic, and cook until soft.
Add the next seven ingredients (from chicken broth to cumin), stir well, bring to a boil and let it simmer for 10 minutes.
Add corn, chicken meat, and beans and let the dish simmer for 5 more minutes. Season with salt and pepper.

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